Sean Lange (9/16/2014)
Ed Wagner (9/16/2014)
Jack Corbett (9/16/2014)
Sean Lange (9/16/2014)
Steve Jones - SSC Editor (9/16/2014)
We like grilling and are going through propane rather quickly this year, but no smoking. My wife doesn't really like the taste/smell, so cooking outside is simpler here.My wife does not like smoked anything and my youngest is not too excited by it either. My oldest son and I however are both rib fanatics!!!
I didn't even know about smokers until I lived in Florida for 4 years. My whole family loves smoked food (ribs, chicken, pork).
I'm lucky in that my wife and daughter both like grilled and smoked food. I only wish I had the time to use the smoker more often than I do.
That is one of the beautiful things with a propane smoker. I can turn it on and it is up to operating temp in about 20-30 minutes. Then doing something small (chicken thighs, pork chops, etc) I can use it pretty much any evening I can stand to be outside. I leave the larger pieces for the weekend when I have more time. I typically smoke something at least once a week if not a little more.
I'm jealous, but it sure sounds like a good goal for me to work on. I have a propane smoker, complete with wood box and water tray. It'll do about 100 lbs tops and it does heat up pretty quickly. I like doing the larger pieces to make the investment of time more worthwhile, but maybe I'll try doing smaller stuff and see if it can be done in an evening.